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Sweet Honey Garlic Chicken Wings - Sticky, Savory, Crowd-Pleasing

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds chicken wings, split into flats and drums
  • 1 tablespoon baking powder (aluminum-free) or 2 tablespoons cornstarch
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional, for color)
  • 1 tablespoon neutral oil (canola or avocado)
  • 4 tablespoons unsalted butter
  • 1/2 cup honey
  • 1/4 cup low-sodium soy sauce
  • 4 to 6 cloves garlic, minced
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon toasted sesame oil (optional, for aroma)
  • 1/2 to 1 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 tablespoon cornstarch + 1 tablespoon water (slurry, optional for thicker glaze)
  • Sesame seeds and sliced green onions, for garnish

Method
 

  1. Prep the wings: Pat the chicken wings completely dry with paper towels. The drier they are, the crispier they get.
  2. Season: In a large bowl, toss the wings with baking powder or cornstarch, salt, pepper, paprika, and oil. Coat evenly but lightly—no clumps.
  3. Arrange for crisping: Place wings on a wire rack set over a foil-lined baking sheet. Leave space between pieces so air can circulate.
  4. Roast: Bake at 425°F (220°C) for 40–45 minutes, flipping halfway. Wings should be golden and crisp. For extra crunch, broil for 2–3 minutes at the end, watching closely.
  5. Make the sauce: In a saucepan over medium heat, melt the butter. Add garlic and cook 30–60 seconds until fragrant, not browned. Stir in honey, soy sauce, vinegar, sesame oil, and red pepper flakes.
  6. Thicken (optional): If you want a stickier glaze, whisk cornstarch with water and stir into the sauce. Simmer 1–2 minutes until glossy and slightly thick.
  7. Glaze the wings: Transfer hot wings to a large bowl. Pour over the sauce and toss until every piece is coated and shiny.
  8. Finish and serve: Sprinkle with sesame seeds and green onions. Serve immediately while crisp and sticky.